1 Lb (500 g) calf’s liver
2 garlic cloves
Salt, white pepper
1 bay leaf
1 Tbs white wine vinegar
½ cup (100 ml) dry white wine
1 lb (500 g) potatoes
1½ oz (40 g) pork fat
1 Tbs coarsely chopped flat leaf parsley
- Cut the liver into very thin slices and spread out on a large plate (not metal).
- Chop the garlic finely and sprinkle it over the liver, and season with salt and pepper.
- Add the bay leaf and pour the vinegar and wine over the liver.
- Marinate for at least two hours, preferably overnight, turning the slices of liver occasionally.
- Boil the potatoes in their skins, peel and slice them.
- Heat the pork fat in a frying pan and add the liver slices (without draining them).
- Brown them briefly on both sides and remove immediately.
- Take the bay leaf out of the marinade, add the marinade to the frying pan and boil it down.
- Dip the liver slices in the resulting sauce and arrange on a pre-heated plate.
- Coat the potato slices in the remaining sauce and arrange around the liver.
- Sprinkle on the parsley and serve with a red Dão.